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Sunday, August 25, 2013

Breakfast around our house is usually a fairly simple affair. I usually have an egg or two and aslice of taost. The girls usually have cereal or toast or eggs. And once in a while my husband or I make pancakes. That is usually on a Sunday morning. This morning however, we did breakfast in style. Some home made biscuits, sausage from a locally made sausage place and some eggs. DEElicious!

In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.

Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.

Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking. Make Ahead Tips

The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month. If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with parchment.

On a floured surface, pat the dough into a 4x8-inch rectangle. Using a floured chef’s knife, cut the dough into eight 2-inch-square biscuits. Carefully transfer the biscuits to the baking sheet, spacing them about 2 inches apart.

Bake until golden-brown, 12 to 15 minutes. Let cool on a wire rack until warm, about 10 minutes, before serving.

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About Me

There is a new chapter in my life. It's all about how our life (my husband and I) has turned around to a plant based, vegan life! How step by step we are teaching ourselves a whole new way. How we discover new foods. How delicious can happen without meat. Yes, even without bacon.
You can email me at lorilipsmackerz @ g mail . com (take out the spaces).